Frappé: Iced Greek Coffee vs Turkish Coffee

Both drinks prize foam, yet they reach it by opposite routes. The frappé vigorously whisks instant coffee, sugar and a splash of very cold water into a thick golden-brown froth, pours it over ice and tops it with cold water, with milk only as an optional creamy finish, for a long, light, icy drink. Turkish coffee instead warms extra-fine ground coffee slowly with water and sugar in a cezve, never letting it boil, so a thick foam rises and is spooned into small cups before the hot coffee follows. One is cool and refreshing; the other is short, hot and concentrated, with the grounds left behind.